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network profile
| bio | website | |
|---|---|---|
| location | ||
| age | 23 | |
| visits | member for | 1 year, 10 months |
| seen | May 18 '12 at 21:36 | |
| stats | profile views | 1 |
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Sep 19 |
comment |
What number of IBU is standard for some commercial IPAs? @denny When you say BU:GU, you mean GU from malt, right? Since for example corn sugar wouldn't leave any residue sweetness? Also: Damn, this is one of those times I wish I could accept multiple answers... |
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Sep 18 |
asked | What number of IBU is standard for some commercial IPAs? |
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Sep 15 |
comment |
What are the effects of storing hops in the freezer? @brew Two months of storage. Maybe 30% is alot, I'm just looking for general best practices. I mean, most if not all brewers must surely face this problem sometime... It standard practice to simply use them as ordinary? |
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Sep 15 |
comment |
How to clean yeast @PMV It would probably work fine if you made a small starter every two months or so, with oxygen-rich water and some yeast nutrient. This will produce fresh cells. You then repeat the above process. |
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Sep 15 |
asked | What are the effects of storing hops in the freezer? |
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Sep 7 |
comment |
What does high attentuation actually mean in terms of types of sugar fermented? @brewchez Agreed. I'm mainly just trying to understand the chemistry behind the fermentation process, not particularly what the label says - question should probably been stated as Does different yeast strains ferment different types of sugar? |
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Sep 7 |
accepted | What does high attentuation actually mean in terms of types of sugar fermented? |
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Sep 7 |
comment |
Non fermenting cider @Jug read this: homebrew.stackexchange.com/questions/4673/beer-not-carbonating. Might give you some more tips. |
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Sep 7 |
answered | Avoiding excessive soot on brew kettles |
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Sep 6 |
comment |
Non fermenting cider @Jug Just sanity checking.. You did prime it right? :D Must be extremely frustrating. I've never added yeast to bottles before, but I believe it would be much the same thing as pitching as usual. Probably easier with dry yeast, pop a few granulates into each bottle. If you use liquid yeast, make a small starter to invigorate it then add a bit to each bottle. It might also be worth it's own question on this site! Only found this: homebrew.stackexchange.com/questions/1540/… |
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Sep 2 |
awarded | Commentator |
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Sep 2 |
comment |
Non fermenting cider @Jug It's hard to say.. What temperature is it in your basement? Higher temperature might induce activity, but it won't help if the yeast is dead. Try rousing the yeast by putting the bottles upside down (so any settled yeast is brought into suspension) and put it a little warmer. It's a pain if you need to open all bottles and add more yeast! |
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Aug 30 |
awarded | Scholar |
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Aug 30 |
accepted | Should a wine be encouraged to emit residual CO2 before bottlings? |
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Aug 29 |
awarded | Student |
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Aug 29 |
comment |
What does high attentuation actually mean in terms of types of sugar fermented? So it is a rough estimate of how many of the different sugars that can be fermented by a specific yeast as well as the make-up in a standard wort between those sugars? Am I right in thinking that if a yeast can ferment a specific sugar, it will ferment it completely? |
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Aug 29 |
asked | What does high attentuation actually mean in terms of types of sugar fermented? |
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Aug 29 |
asked | Should a wine be encouraged to emit residual CO2 before bottlings? |
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Aug 29 |
answered | Non fermenting cider |
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Aug 29 |
comment |
Does beer contain cannabinols? Great use of "biologist" and "politician" in the same word! :) |
